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Avocado Ranch Chicken Salad Recipe

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4.3 from 85 reviews

This Avocado Ranch Chicken Salad combines tender grilled chicken breasts with a creamy, herb-packed avocado ranch dressing and fresh crisp salad vegetables. It’s a flavorful, nutritious dish perfect for a light lunch or dinner, offering a delightful blend of creamy, tangy, and fresh tastes.

Ingredients

Chicken

  • 2 large boneless, skinless chicken breasts (about 1.1 lbs)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Avocado Ranch Dressing

  • 1 ripe avocado, peeled and pitted
  • 1/2 cup Greek yogurt or sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
  • 1 garlic clove, minced
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 to 3 tablespoons water for thinning as needed

Salad

  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/4 cup red onion, finely diced
  • 1/2 cup celery, diced
  • 4 cups mixed salad greens or romaine, chopped

Instructions

  1. Prepare chicken for cooking: Preheat a grill pan or skillet over medium-high heat. Rub chicken breasts with olive oil, salt, and pepper to season evenly.
  2. Cook chicken until done: Place the chicken breasts in the hot pan and cook for 6 to 7 minutes on each side, or until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes before cutting into 1-inch chunks to retain juiciness.
  3. Prepare avocado ranch dressing: While the chicken is cooking, combine the avocado, Greek yogurt, mayonnaise, fresh lime juice, chopped chives, parsley, dill, minced garlic, onion powder, salt, and black pepper in a blender or food processor. Blend the ingredients until smooth, adding 2 to 3 tablespoons of water as needed to achieve the desired dressing consistency.
  4. Combine salad vegetables: In a large bowl, mix together the chopped salad greens, halved cherry tomatoes, diced cucumber, finely diced red onion, and diced celery to create a fresh, crunchy base for the salad.
  5. Assemble salad: Add the warm or cooled chicken chunks directly onto the mixed salad vegetables. Drizzle the prepared avocado ranch dressing over the top then gently toss everything together to evenly coat the ingredients with the creamy dressing.
  6. Serve: Serve the salad immediately for the best texture and flavor. Optionally garnish with extra fresh herbs such as parsley or chives for added visual appeal and freshness.

Notes

  • For a dairy-free version, substitute Greek yogurt and mayonnaise with plant-based alternatives.
  • You can prepare the dressing ahead and refrigerate for up to 2 days; stir well before using.
  • If you do not have a grill pan, a regular skillet works well to cook the chicken.
  • Add extra lime juice if you prefer a tangier dressing.
  • Leftover salad components can be stored separately and combined just before serving to maintain crispness.

Find it online: https://deliciousyum.com/avocado-ranch-chicken-salad-recipe/